Take your salsa to tomato-free zone

2013-06-26T00:00:00Z Take your salsa to tomato-free zoneThe Associated Press The Associated Press
June 26, 2013 12:00 am  • 

Who says salsa has to be made from tomatoes? Or dumped from a jar?

With all of summer's bounty, there are plenty of fresh fruits and vegetables that make fantastic salsas.

We came up with three simple salsas, but they are easily tweaked to whatever is fresh or happens to be in your refrigerator. Switch out the apples for peaches or plums, even chopped strawberries. Don't like dill? Opt for basil or tarragon.

Cucumber-corn Salsa

Makes: 3 cups

• 2 ears of corn, husks and silk removed

• 1 large cucumber, peeled, seeded and chopped

• 2 stalks celery, chopped

• 4 scallions, thinly sliced

• 2 tablespoons chopped fresh dill

• Zest and juice of 1 lemon

• Hot sauce, to taste

• Salt and ground black pepper

Carefully cut the kernels from the ears of corn: stand each ear on its wide end and use a knife to saw down the length of the cob.

In a medium bowl, combine the corn kernels, cucumber, celery, scallions, dill and the lemon zest and juice. Season with a splash of hot sauce, salt and pepper.

Per 1/2 cup serving: 45 calories; 10 calories from fat (22 percent of total calories); 1 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 10 g carbohydrate; 2 g fiber; 3 g sugar; 2 g protein; 105 mg sodium.

Apple-pepper salsa

Makes: 3 cups

• 1 large apple (such as Fuji or Gala), cored and chopped

• 2 bell peppers (any color), cored and chopped

• 1 jalapeño pepper, chopped

• 1 clove garlic, minced

• 1/4 cup chopped fresh mint

• 1/4 cup chopped fresh cilantro

• 2 tablespoons cider vinegar

• 1 tablespoon lime juice

• Salt and pepper

In a medium bowl, toss together the apples, peppers, jalapeño, garlic, mint, cilantro, vinegar and lime juice. Season with salt and pepper.

Per 1/2 cup serving: 40 calories; 0 calories from fat (0 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 10 g carbohydrate; 2 g fiber; 6 g sugar; 1 g protein; 85 mg sodium.

Strawberry-fennel Salsa

Makes: 3 cups

• 1 fennel bulb, chopped

• 1 1/2 cups strawberries, hulled and diced

• 1 medium shallot, minced

• 2 tablespoons white balsamic vinegar or sherry vinegar

• 2 tablespoons fresh tarragon, minced

• 1/2 small hot pepper (such as jalapeño), minced

• Salt and ground black pepper

In a medium bowl, mix together the fennel, strawberries, shallot, vinegar, tarragon and hot pepper. Season with salt and pepper.

Per 1/2 cup serving: 30 calories; 0 calories from fat (0 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 7 g carbohydrate; 2 g fiber; 3 g sugar; 1 g protein; 105 mg sodium.

Copyright 2014 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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